How to make Potato and Rosemary Bread

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1. Sift the flour, salt and Golden Caster sugar into a large bowl and stir in the yeast . Rub in the butter and then make a well in the centre. Stir in the milk and bring the mixture together with a round bladed knife.
2. Turn the dough out onto a floured surface and knead for 10 minutes, until smooth and elastic. Pop the dough back into a bowl and cover with a damp cloth. Set aside whilst preparing the onions and potatoes.
3. Heat the oil in a frying pan and fry the onions until very soft and golden.
4. Meanwhile, boil the potatoes for 5 minutes, and then drain, rinse and pat dry.
5. Turn the dough out onto a floured surface and knead half the onions and all of the potatoes and rosemary into the dough.
6. Place the dough in a baking sheet. Prod the surface with your fingers to flatten the dough out until it almost covers the baking sheet and is about 3cm thick. Scatter the remaining onions over. Cover with oiled cling film and leave to rise in a warm place for 1 hour.
7. Pre heat the oven to 200ºC/ fan 180ºC Gas 6. Scatter the risen dough with the sea salt.
8. Bake for 20 – 25 minutes. Cover with foil if some of the onions start to over brown.
9. Remove from the oven and cool on a wire rack. Serve warmed drizzled with a little oil.

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